NARTEY, Ebenezer Narteh; TEI-MENSAH, Emmanuel; ADUSEI, Stephen; ASANTE, Doreen; ABAATI, Charity. Effect Of The Application Of Different Cooking Periods On The Physicochemical Properties And Microbial Safety Of Hot Pepper Sauce. IPTEK The Journal for Technology and Science, [S. l.], v. 32, n. 1, p. 54–63, 2025. Disponível em: https://journal.its.ac.id/index.php/jts/article/view/3446. Acesso em: 30 jan. 2026.